Chopped Salads that I can't stop making

crunchy refreshing salads to pair with treats like pizza or cake

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Spring is in the air with trees, parks, plants in full bloom. The warm air caressing me in the afternoons is a much welcome reprieve from the cold and grey winter days. On such sunny days I find myself craving something refreshing for lunch. I have resorted to making chopped salads with crunchy colorful vegetables. And enjoying seconds with a delicious treat like a piece of cake or a slice of pizza.

The first salad happened because I had lots of cucumbers and cabbage in the fridge. I also found some kohlrabi, red onions, and luckily a ripe half of an avocado lying around. I looked at these ingredients and decided chopping them all up and letting them closely mingle would be interesting.

I love chopping, it’s my favorite activity in the kitchen. The repetitive motion of the knife and the symmetrical cut of the vegetables is quite soothing and meditative for me. Somehow, it brings me lots of joy.

Now, how do I dress these chopped salads? I am personally not a big fan of traditional salad dressings, I prefer to keep it quite simple. I dressed this one with some lemon juice and salt. The avocado provided the creaminess that is usually desired from a dressing. That said, a lemon vinaigrette or a greek yogurt ranch would probably complement these chopped vegetables nicely.

I enjoyed this crunchy, creamy, refreshing salad with boiled eggs for lunch. The next day I savored it with a slice of my low carb tres leches cake for a balanced lunch (or so I tell myself). And for the small amount that was leftover, I added some orzo pasta to serve as a side with my dinner. I was surprised at how well this salad kept up it’s crunchiness in the fridge.

The first chopped salad was so good I could not stop thinking about it, prompting me to buy more ingredients for another one. The second chopped salad version included chives, cucumber, purple cabbage, green cabbage, and a full avocado dressed with lemon and salt. The chives gave this version quite a pleasant herbaceous punch.

I ate this one as is for lunch and paired it with a few slices of pizza for dinner. This second one was also really good! I am now hooked. I keep making some version of these chopped salads every week, adding whatever I have on hand, and using them as an excuse to eat tasty treats. Because it’s all about balance, right?

For future iterations I am excited to add other crunchy veggies like fennel bulb, carrots, radish, as well as experimenting with fruits like green apple, mango, strawberry to include a natural sweetness that surprises the taste buds.

What salads have you been gravitating to this spring?

Dish Debrief

• Is this my winner or disaster? winner for sure

• How would I rate this dish out of 10? 10/10

• What would I change next time? try with other crunchy veggies/fruits

• Would I make this again? probably weekly until winter